PAN-SEARED THICK CUT PORK CHOPS

I love this quick brine which not only adds a restaurantquality flavor but keeps the chops succulent through the cooking process. 1/4 cup kosher

salt

1/3 cup brown

sugar 3 cloves crushed garlic (about 1 tablespoon)

2 bay leaves,

crushed 4 teaspoons whole peppercorns, lightly crushed with a mortar and pestle 3 cups room temperature water Place a large Ziploc bag in a medium bowl. Add sugar and salt plus the water and stir to dissolve. Add the garlic, bay leaves and peppercorns, and mix well. Add the chops to the bag, seal the top, pressing out as much air as possible. Place bowl with brine and chops in refrigerator and chill for one hour. Remove chops from brine and dry well, patting with paper towels.

Heat cast iron frying pan over medium-high to high heat until just before smoking. Add the oil and swirl. Add the chops (you will want to have good ventilation or an exhaust fan on for this). Sear the chops on one side for 2 minutes. Carefully turn the chops to the other side and cook for an additional 2 minutes. Using a pair of tongs, turn the chops on their sides and press down to sear, about 30 seconds on each side. Once chops are evenly browned, reduce heat to medium-low to low. Cook for 5-8 minutes, turning every 2 minutes, until an instant read thermometer measures the temperature at about 135 degrees. Remove from pan and place on a platter. Loosely tent with foil and let them rest for 10 minutes. This will ensure the juices and flavors redistribute in the meat. The chops will continue to cook during this time. 2 8-ounce center cut boneless pork loin chops, about 1-1/2 inches thick 1 tablespoon

olive oil